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Ingredient
Matcha Dango with 'Tsubu-an’
Introduce
Chef :
Hiroko ListonMatcha Dango with 'Tsubu-an’
My favourite type of Dango is ‘Kusa Dango’ and they are very green because the dough is made from Rice flour and young leaves of ‘Yomogi’ plant.
Ingredient
Food ration :
12 Skewers (4 Dumplings per skewer)
2 cups
Glutinous Rice Flour
1 cup
Rice Flour
1-2 tablespoons
Matcha Powder
Cooking instructions
* Step 1
Mix Flour and Matcha Powder, add warn water gradually, mix and knead to achieve the firmness of dough is same as firmness of your earlobe. (*This is traditionally taught.) The dough should be a bit dry to the touch and firm enough to roll into balls. *Note: Stop adding water when the desired firmness is achieved. You don’t need to add all water.
* Step 2
Make about 2cm balls. Cook the dumplings in rapidly boiling water. When the dumplings are floating, cook 1-2 more minutes, then drain and place them in icy cold water to cool.
* Step 3
Put the dumplings on skewers, 4 per skewer. Place plenty of ‘Tsubu-an’ on the dumplings.
Note: if there is a photo you can click to enlarge it
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